CN104287053B - A kind of emulsifying Water Soluble Compound antioxidant and preparation method thereof - Google Patents
A kind of emulsifying Water Soluble Compound antioxidant and preparation method thereof Download PDFInfo
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- CN104287053B CN104287053B CN201410523334.7A CN201410523334A CN104287053B CN 104287053 B CN104287053 B CN 104287053B CN 201410523334 A CN201410523334 A CN 201410523334A CN 104287053 B CN104287053 B CN 104287053B
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- water soluble
- soluble compound
- compound antioxidant
- emulsifying water
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 53
- 239000003963 antioxidant agent Substances 0.000 title claims abstract description 42
- 150000001875 compounds Chemical class 0.000 title claims abstract description 38
- 230000003078 antioxidant effect Effects 0.000 title claims abstract description 37
- 230000001804 emulsifying effect Effects 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 38
- 235000011187 glycerol Nutrition 0.000 claims abstract description 19
- 235000020688 green tea extract Nutrition 0.000 claims abstract description 17
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 14
- 229940094952 green tea extract Drugs 0.000 claims abstract description 12
- 239000007788 liquid Substances 0.000 claims description 17
- HVUMOYIDDBPOLL-XWVZOOPGSA-N Sorbitan monostearate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O HVUMOYIDDBPOLL-XWVZOOPGSA-N 0.000 claims description 13
- 229920001214 Polysorbate 60 Polymers 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 5
- 230000003647 oxidation Effects 0.000 abstract description 9
- 238000007254 oxidation reaction Methods 0.000 abstract description 9
- 235000019640 taste Nutrition 0.000 abstract description 6
- 235000006708 antioxidants Nutrition 0.000 description 26
- 238000004945 emulsification Methods 0.000 description 11
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 7
- 230000003064 anti-oxidating effect Effects 0.000 description 6
- 239000000839 emulsion Substances 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 210000000481 breast Anatomy 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 238000010008 shearing Methods 0.000 description 4
- 229930003427 Vitamin E Natural products 0.000 description 3
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 3
- 235000005487 catechin Nutrition 0.000 description 3
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 235000019165 vitamin E Nutrition 0.000 description 3
- 239000011709 vitamin E Substances 0.000 description 3
- 229940046009 vitamin E Drugs 0.000 description 3
- 150000001765 catechin Chemical class 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000006210 lotion Substances 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 239000007800 oxidant agent Substances 0.000 description 2
- 230000001590 oxidative effect Effects 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000013616 tea Nutrition 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 206010054949 Metaplasia Diseases 0.000 description 1
- 230000002292 Radical scavenging effect Effects 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000000969 carrier Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 238000004581 coalescence Methods 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000019261 food antioxidant Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000005286 illumination Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000003112 inhibitor Substances 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 230000015689 metaplastic ossification Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 235000021568 protein beverage Nutrition 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000007634 remodeling Methods 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3544—Organic compounds containing hetero rings
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Fats And Perfumes (AREA)
- Anti-Oxidant Or Stabilizer Compositions (AREA)
Abstract
The invention discloses a kind of emulsifying Water Soluble Compound antioxidants and preparation method thereof, are mixed by the component of following mass percent meter：Glycerine：71.5 94.45%, natural VE：5 25%, emulsifier：0.5 3%, green-tea extract：0.05 0.5%.The emulsifying Water Soluble Compound antioxidant of the present invention, oxidation resistance is strong, good water solubility, and stability is good, good in taste.
Description
Technical field
The present invention relates to food technology field, more particularly to a kind of emulsifying Water Soluble Compound antioxidant and its preparation side
Method.
Background technology
The food using water as main carriers such as dairy products, vegetable protein beverage is highly prone to due to being rich in unrighted acid
The influence of oxygen, illumination, high temperature, metal ion etc. aoxidizes, and generates tapinoma-odour and destroys product stability system.In order to avoid
Or delay oxidation fatty in this kind of product, it avoids easily leading to fat oxidation except trying one's best in entire production and the process of circulation
Various conditions usually also need to add in antioxidant into product.
Natural VE (VE) has very strong oxidation resistance, and light shine, and thermal stability is good, anti-compared with synthesis
Oxidant from nature, more agrees with modern consumer and pursues natural demand, therefore be preferable antioxidant.
However, natural VE belongs to oil-soluble inhibitor, it is not soluble in water, and water is most important ingredient in this kind of product, though
Natural VE can be so added in product by shearing the means such as homogeneous, but can VE be scattered in product system and fat well
It contacts and plays anti-oxidation function there are queries.Natural VE cost is higher, if dispersion effect is bad, anti-oxidation function
Performance can have a greatly reduced quality, therefore the cost of product can also improve.At present, there is research by the method for emulsification or embedding by VE points
Preparation water solubility VE lotions are dissipated in water, however this method usually requires to use substantial amounts of emulsifier, using bringing in the product
Poor sensory experience, meanwhile, the viscosity difference very conference of VE and water causes stability of emulsion poor, and layering or demulsification easily occurs
Phenomenon.
There is also that antioxidant effect is poor, dissolubility is poor, mouthfeel is bad, regulation does not allow etc. is many for other food antioxidants
Problem is without being adapted for use with using water as in the fat-containing food of carrier.
Tea polyphenols oxidation resistance is strong, good water solubility, and stability is good, and source is natural, possesses radical scavenging activity and gold
Belong to ion chelating capacity, but it has bitter highly seasoned poor taste, limits its use.VE and tea polyphenols are answered
Match somebody with somebody, but the former is oil-soluble, and the latter's water solubility is stronger, is simply mixed and is difficult to realize oxidation resistance and all good mesh of stability
's.
The content of the invention
It is an object of the invention to provide a kind of emulsifying Water Soluble Compound antioxidants, and oxidation resistance is strong, water-soluble
Property is good, and stability is good, good in taste.
It is simple and practicable the present invention also provides the preparation method of the emulsifying Water Soluble Compound antioxidant, it is suitble to industry
Metaplasia is produced.
The technical solution adopted by the present invention to solve the technical problems is：
A kind of emulsifying Water Soluble Compound antioxidant is mixed by the component of following mass percent meter：Glycerine：
71.5-94.45%, natural VE：5-25%, emulsifier：0.5-3%, green-tea extract：0.05-0.5%.
Using glycerine as continuous phase, emulsification is carried out to natural VE to be had many advantages, such as the present invention, company of the glycerine as emulsification
Far above water, the viscosity difference for reducing vitamin E and dispersed phase is more conducive to vitamin E emulsification be smaller continuous mutually its viscosity
Grain improves the surface area of its antioxidation, and in addition made emulsion viscosity is high, limits the vitamin E emulsified
The Brownian movement of oil droplet reduces the collision between oil droplet, so as to avoid the hair of the oil droplet coalescence or even layering generated by collision
It is raw.In addition, the risk of the presence because of water and cooperating microorganisms is avoided using glycerine as continuous phase.The colourless no gas of glycerine itself
Taste, excellent aqueous solubility will not have an impact flavor taste added in food and without any security risk.
In the system, emulsifier is most important for the structure of stabilized emulsion system.Establishing for emulsifier is established big
Amount is creative excavate on the basis of, Arlacel-60 is used alone or Arlacel-60 and Tween-60 compounding use can obtain grain size it is small,
Good, the good in taste compound anti-oxidation agent emulsion of stability.
Catechin in green-tea extract is the main component for playing antioxidation, but catechins bitter taste
Weight, can have a negative impact to the mouthfeel of product beyond certain dosage.In addition, catechins easily receive light, heat, moisture
Influence is oxidatively polymerized into macromolecular, is unfavorable for the stabilization of compound anti-oxidation agent emulsion.Therefore, the additive amount of green-tea extract is to multiple
The final quality of antioxidant is closed to have a great impact.
Preferably, the emulsifier is Arlacel-60 or the mixture of Arlacel-60 and Tween-60.Arlacel-60 and tween-
60 have similar molecular structure, and are respectively provided with relatively low and higher HLB value, and collocation uses and is more easy to obtain stable lotion body
System.
Preferably, when emulsifier is Arlacel-60, the emulsifying Water Soluble Compound antioxidant is by following quality hundred
The component than meter is divided to be mixed：Glycerine：77.7-91.1%, natural VE：8-20%, Arlacel-60：0.8-2%, green tea
Extract：0.1-0.3%.
Preferably, when emulsifier is the mixture of Arlacel-60 and Tween-60, the emulsifying Water Soluble Compound resists
Oxidant is mixed by the component of following mass percent meter：Glycerine：76.7-91.4%, natural VE：8-20%, department
Disk -60：0.4-1.8%, Tween-60：0.1-1.2%, green-tea extract：0.1-0.3%.
A kind of preparation method of emulsifying Water Soluble Compound antioxidant, comprises the following steps：
(1) emulsifier is added in the glycerine for being preheated to 65-80 DEG C, high speed shear, obtains mixed liquor A；
(2) natural VE for being preheated to 65-80 DEG C is added in mixed liquor A, the high speed shear at 65-80 DEG C, into
Row pre-emulsification obtains mixed liquid B；
(3) green-tea extract is added in mixed liquid B, the high speed shear at 65-80 DEG C obtains mixed liquor C；
(4) mixed liquor C is subjected to homogeneous under 20-35Mpa pressure with high pressure homogenizer at 65-80 DEG C and cycles 2-4
Secondary (i.e. feed liquid is all calculated once by homogenizer), obtains emulsifying Water Soluble Compound antioxidant.Control homogeneous parameter can be compared with
Obtain compound anti-oxidation agent emulsion well.
Whole preparation process of the present invention is controlled in the range of 65-80 DEG C, it is ensured that viscosity reduces convenient for pre-emulsification and
While matter, energy consumption is reduced as far as possible, and reduce the antioxidant caused by the heating oxidational losses of itself.
Preferably, step (1) high speed shear parameters are：2500-3500rpm shears 5-10min.
Preferably, step (2) high speed shear parameters are：2500-3500rpm shears 10-15min.
Preferably, step (3) high speed shear parameters are：2500-3500rpm shears 15-20min.
The beneficial effects of the invention are as follows：
1st, the emulsifying Water Soluble Compound antioxidant that the present invention is obtained, the average grain diameter of particle is 400-600nm, molten
It in Xie Yushui, is directly added into compared to VE in water, it is easier to which VE, which is scattered in oil-water interfaces, plays antioxidation, can be used as antioxygen
Agent is widely used in using water as in all kinds of fat-containing foods of carrier.
2nd, the emulsifying Water Soluble Compound antioxidant that the present invention is obtained, stability is good, and low temperature and room temperature storage are without heavy
It forms sediment, no oil slick, no microbial growth, oxidation resistance free of losses.
Specific embodiment
Below by specific embodiment, technical scheme is described in further detail.
In the present invention, if not refering in particular to, used raw material and equipment etc. are commercially available or commonly used in the art.
Method in following embodiments is the conventional method of this field unless otherwise instructed.
Raw material:
Natural VE, it is commercially available to be provided by U.S. Archer Daniels Midland (ADM) company, total tocopherol content >=
90%.
Glycerine, commercially available to be provided by US P＆G Company, purity 99.5%.
Green-tea extract, it is commercially available, it is provided by Dutch Royal DSM company.
Arlacel-60, Tween-60 are commercially available.
Embodiment 1：
A kind of preparation method of emulsifying Water Soluble Compound antioxidant, comprises the following steps：
(1) 0.8kg Arlacel-60s are added to 91.1kg to be preheated in 65 DEG C of glycerine, 2500rpm shearing 10min are obtained
Mixed liquor A；
(2) 8kg is preheated to 65 DEG C of natural VE to be added in mixed liquor A, 2500rpm is sheared at 65 DEG C
15min carries out pre-emulsification and obtains mixed liquid B；
(3) 0.1kg green-tea extracts are added in mixed liquid B, 2500rpm shears 20min at 65 DEG C, obtains mixed liquor
C；
(4) mixed liquor C is subjected to homogeneous under 20Mpa pressure with high pressure homogenizer at 65 DEG C and cycled 4 times, obtain breast
Change type Water Soluble Compound antioxidant.
Embodiment 2：
A kind of preparation method of emulsifying Water Soluble Compound antioxidant, comprises the following steps：
(1) 2kg Arlacel-60s are added to 77.7kg to be preheated in 80 DEG C of glycerine, 3500rpm shearing 5min are mixed
Close liquid A；
(2) 20kg is preheated to 80 DEG C of natural VE to be added in mixed liquor A, 3500rpm is sheared at 80 DEG C
10min carries out pre-emulsification and obtains mixed liquid B；
(3) 0.3kg green-tea extracts are added in mixed liquid B, 3500rpm shears 15min at 80 DEG C, obtains mixed liquor
C；
(4) mixed liquor C is subjected to homogeneous under 35Mpa pressure with high pressure homogenizer at 80 DEG C and cycled 2 times, obtain breast
Change type Water Soluble Compound antioxidant.
Embodiment 3：
A kind of preparation method of emulsifying Water Soluble Compound antioxidant, comprises the following steps：
(1) 0.4kg Arlacel-60s and 0.1kg Tween-60s are added to 94.45kg to be preheated in 80 DEG C of glycerine,
3500rpm shears 5min, obtains mixed liquor A；
(2) 5kg is preheated to 80 DEG C of natural VE to be added in mixed liquor A, 3500rpm is sheared at 80 DEG C
10min carries out pre-emulsification and obtains mixed liquid B；
(3) 0.05kg green-tea extracts are added in mixed liquid B, 3500rpm shears 15min at 80 DEG C, must mix
Liquid C；
(4) mixed liquor C is subjected to homogeneous under 35Mpa pressure with high pressure homogenizer at 80 DEG C and cycled 2 times, obtain breast
Change type Water Soluble Compound antioxidant.
Embodiment 4：
A kind of preparation method of emulsifying Water Soluble Compound antioxidant, comprises the following steps：
(1) 1.8kg Arlacel-60s and 1.2kg Tween-60s are added to 71.5kg to be preheated in 65 DEG C of glycerine, 2500rpm
10min is sheared, obtains mixed liquor A；
(2) 25kg is preheated to 65 DEG C of natural VE to be added in mixed liquor A, 2500rpm is sheared at 65 DEG C
15min carries out pre-emulsification and obtains mixed liquid B；
(3) 0.5kg green-tea extracts are added in mixed liquid B, 2500rpm shears 20min at 65 DEG C, obtains mixed liquor
C；
(4) mixed liquor C is subjected to homogeneous under 20Mpa pressure with high pressure homogenizer at 65 DEG C and cycled 4 times, obtain breast
Change type Water Soluble Compound antioxidant.
Embodiment 5：
A kind of preparation method of emulsifying Water Soluble Compound antioxidant, comprises the following steps：
(1) 1kg Arlacel-60s and 0.8kg Tween-60s are added to 83kg to be preheated in 70 DEG C of glycerine, 3000rpm shearings
8min obtains mixed liquor A；
(2) 15kg is preheated to 70 DEG C of natural VE to be added in mixed liquor A, 3000rpm is sheared at 70 DEG C
12min carries out pre-emulsification and obtains mixed liquid B；
(3) 0.2kg green-tea extracts are added in mixed liquid B, 3000rpm shears 18min at 70 DEG C, obtains mixed liquor
C；
(4) mixed liquor C is subjected to homogeneous under 30Mpa pressure with high pressure homogenizer at 70 DEG C and cycled 3 times, obtain breast
Change type Water Soluble Compound antioxidant.
The emulsifying Water Soluble Compound antioxidant that the present invention is obtained, the average grain diameter of particle is 400-600nm, is dissolved
Yu Shuizhong is directly added into compared to VE in water, it is easier to which VE, which is scattered in oil-water interfaces, plays antioxidation, can be used as anti-oxidant
Agent is widely used in using water as in all kinds of fat-containing foods of carrier.
The emulsifying Water Soluble Compound antioxidant stability that is obtained of the present invention is good, through 4 DEG C of refrigeration storages 12 months, often
Without precipitation, no oil slick, grain size was without increase, no microbial growth, oxidation resistance free of losses in 6 months for temperature storage.
Embodiment described above is a kind of preferable scheme of the present invention, and not the present invention is made in any form
Limitation also has other variants and remodeling on the premise of without departing from the technical solution recorded in claim.
Claims (6)
1. a kind of emulsifying Water Soluble Compound antioxidant, it is characterised in that：System is mixed by the component of following mass percent meter
Into：Glycerine：71.5-94.45%, natural VE：5-25%, emulsifier：0.5-3%, green-tea extract：0.05-0.5%；Institute
Emulsifier is stated as Arlacel-60 or the mixture of Arlacel-60 and Tween-60；
Its preparation method comprises the following steps：
（1）Emulsifier is added in the glycerine for being preheated to 65-80 DEG C, high speed shear, obtains mixed liquor A；
（2）The natural VE for being preheated to 65-80 DEG C is added in mixed liquor A, the high speed shear at 65-80 DEG C, carried out pre-
Emulsify to obtain mixed liquid B；
（3）Green-tea extract is added in mixed liquid B, the high speed shear at 65-80 DEG C obtains mixed liquor C；
（4）Mixed liquor C is subjected to homogeneous under 20-35Mpa pressure with high pressure homogenizer at 65-80 DEG C and is cycled 2-4 times, is obtained
Obtain emulsifying Water Soluble Compound antioxidant.
2. a kind of emulsifying Water Soluble Compound antioxidant according to claim 1, it is characterised in that：When emulsifier is department
During disk -60, the emulsifying Water Soluble Compound antioxidant is mixed by the component of following mass percent meter：Glycerine：
77.7-91.1%, natural VE：8-20%, Arlacel-60：0.8-2%, green-tea extract：0.1-0.3%.
3. a kind of emulsifying Water Soluble Compound antioxidant according to claim 1, it is characterised in that：When emulsifier is department
During the mixture of disk -60 and Tween-60, the emulsifying Water Soluble Compound antioxidant by following mass percent meter component
It is mixed：Glycerine：76.7-91.4%, natural VE：8-20%, Arlacel-60：0.4-1.8%, Tween-60：0.1-1.2%,
Green-tea extract：0.1-0.3%.
4. a kind of emulsifying Water Soluble Compound antioxidant according to claim 1, it is characterised in that：Step（1）Middle height
Fast shear parameters are：2500-3500rpm shears 5-10min.
5. a kind of emulsifying Water Soluble Compound antioxidant according to claim 1, it is characterised in that：Step（2）Middle height
Fast shear parameters are：2500-3500rpm shears 10-15min.
6. a kind of emulsifying Water Soluble Compound antioxidant according to claim 1, it is characterised in that：Step（3）Middle height
Fast shear parameters are：2500-3500rpm shears 15-20min.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410523334.7A CN104287053B (en) | 2014-09-30 | 2014-09-30 | A kind of emulsifying Water Soluble Compound antioxidant and preparation method thereof |
Applications Claiming Priority (1)
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| CN106266021A (en) * | 2016-08-20 | 2017-01-04 | 陈爱梅 | A kind of preparation method and applications of sweet tea extract |
| CN106418459A (en) * | 2016-09-04 | 2017-02-22 | 安徽爱有澄生物科技有限公司 | Method for preparing composite antioxidant from caulis dendrobii |
| CN108260820A (en) * | 2016-12-30 | 2018-07-10 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of method of vitamin E online-emulsification |
| US20200345037A1 (en) * | 2017-08-25 | 2020-11-05 | Dsm Ip Assets B.V. | New formulation |
| CN115486509B (en) * | 2022-08-25 | 2024-02-09 | 杭州娃哈哈科技有限公司 | Clear microemulsion type composite antioxidant and preparation method thereof |
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